Happy Dhanteras to all my dear readers. This year my sweet son, who loves crackers agreed that he will not burn crackers because of the growing pollution. That is, his small step towards “Saving Our Environment”. Anyway I am happy because I don’t like crackers at all and every year to give him company I have to inhale the poisonous smell and those horrible sounds.
Burning crackers was painful but making them not. Yes, you read right we used to make sphere anar crackers at home, making them was fun and this way I got an excuse too, to keep myself away from studies. Along with our father we used to make anar every year. His involvement in anything is we all love. Later we distribute them along with sweets to our family members and friends. When we burn our anar on the road everybody looks so amazed and did not believe us when we say that we made them.
Ever year on Dhanteras my father used to buy some kitchen utensil for our kitchen because it is considered auspicious. We also tried to follow the tradition but later stopped because of the growing steel utensils.
Dhanteras is an occasion celebrated two days before Diwali. It is a festival on which buying gold, silver or other metal is considered auspicious. Dhan means wealth and teras means thirteen day as per Hindu Calendar. On Dhanteras, Goddess Lakshmi is worshipped to provide prosperity and well being. (Source Wikipedia).
This is not my first attempt of making these ladoos I have made them before, earlier my besan ladoos always tasted raw. Then someone told me to try thick version of gram flour that also I tried but again that same smell came. After that I stopped trying them. But on my son`s insistence I tried again with same gram flour which we regularly used in our kitchen and the result is magnificent. The only trick lies in making them are sieving and roasting.
Makes small 16 ladoos
- Besan(gram flour) -2 cups
- Granulated Sugar – ¾ cup
- Grinded roasted Almonds – ½ cup
- Ghee – ¾ cup
- Cardamom Powder – ¼ tsp
Sieve the besan , it is a really important step. Roast the besan in a heavy bottom pan on slow flame, stirring continuously till it leaves it raw smell. Add Ghee and again stir for a minute. Switch off the gas and add grinded sugar and cardamom powder, if adding. Let is cool down a little. Apply some ghee on your hands and make small balls of them. Once cooled down completely store in a air tight container for a week, if saved that long.